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Courgette and Broccoli Salad with Egg and Caper Dressing

This recipe for Courgette and Broccoli Salad with Egg and Caper Dressing has been reproduced courtesy of Judy Ridgway -

Judy Ridgway is an olive oil expert and consultant. She is also an author, journalist and broadcaster specialising in all aspects of taste and flavour. She is an international judge and expert on olive oil and an acknowledged authority on wine, cheese, vinegar, mustard, condiments and charcuterie.

She has written more than 55 books on food and wine and is a regular contributor to a variety of trade and consumer publications. She also appears on radio and television.

Her work includes tutored tastings and seminars, staff training, product assessment, and consultancy work for public relations and promotional companies.

You can find out a lot more detail from Judy's web site

The dressing for this salad is the inspiration of the chef at a small osteria in the holiday town of Salo on Lake Garda. He uses it to dress salads made with seasonal vegetables so you can easily substitute grilled aubergines, red peppers or green beans or any other of your favourite vegetables for those used here.

Ingredients for Courgette and Broccoli Salad

2 large courgettes, thickly sliced
2 tablespoons Garda extra virgin olive oil
1 medium head of broccoli
Rocket or mixed small salad leaves

1hard boiled egg
2 tablespoons capers, washed and drained
2 large pickled gherkins or small cucumbers
6 spring onions
100ml Garda extra virgin olive oil
salt and freshly ground black pepper

How to make Courgette and Broccoli Salad

  • Brush the courgette slices all over with olive oil and place on foil on a grill tray and grill on both sides until well browned.
  • Leave to cool.
  • Steam the broccoli head in a little water until al dente but not too soft.
  • Leave to cool and break into florets.
  • Arrange the rocket or salad leaves on four plates and dot with the vegetables.
  • Chop the eggs, capers, gherkins and spring onions and mix together with the olive oil and seasonings.
  • Spoon over the salad and serve at once.

Judy Ridgway

Published with permission of Judy Ridgway